Can we start a thread of favorite recipes using beans? :o)

Vegetarian Chili

Vegetarian Chili by Folk Dancer

5   medium onions, chopped
4   bell peppers, chopped
1/2 cup chopped celery
4   tablespoons olive oil
1 1/2 lbs mushrooms, sliced
5   cloves garlic, minced
2 (19 ounces) cans kidney beans
1 (19 ounces) can Romano beans
4   dashes Tabasco sauce
2 (28 oz) cans tomato sauce
1 (28 oz) can diced tomatoes
4   tablespoons dried oregano
8   tablespoons chili powder
2   tablespoons cumin
2   tablespoons paprika
1   teaspoon cayenne pepper
1   teaspoon dried red pepper

12 servings 3 hours 0 minutes

1.  Sauté the onions, celery and peppers for about 10 minutes in a large pot.
2.  Add the mushrooms and sauté until they release their moisture.
3.  Add more oil if necessary.
4.  Then add the garlic and sauté for one more minute.
5.  Add the beans, Tabasco sauce, tomato sauce, and tomatoes.
6.  Mix the oregano, chili powder, paprika, cayenne pepper and dried red
pepper together (the original recipe says they should be shaken in a
paper bag, but I haven't noticed that that makes any difference).
7.  Add the mixed spices to the chili.
8.  Bring to a boil, lower the heat and simmer for about two hours.

 
Quinoa & Black Bean Salad

RECIPE: Quinoa Black Bean Salad -Wonderful as a side for Fajitas..

1/3 cup quinoa
1 cup water
1 tsp olive oil
4 tsp fresh lime juice, or more, to taste
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tbsp chopped fresh cilantro
2 tbps minced scallions
1 1/2 cups cooked black beans (15 oz can, drained)
2 cups diced Roma tomatoes
1 cup diced peppers (red, green, or yellow or mix)
2 tsp minced fresh green chiles
salt & ground black pepper to taste
lemon or lime wedges

1. Rinse the quinoa well in a sieve under cool, running water.
2. In a saucepan, bring water to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10-15 minutes. Allow to cool for 15 minutes.
3. In a small bowl, combine the oil, lime juice, cumin, coriander, cilantro & scallions. Stir in the beans, tomatoes, bell peppers, & chilies. Add the cooled quinoa, and salt & pepper to taste, and combine thoroughly. Refrigerate until ready to serve. Garnish with lemon or lime wedges &
some cilantro.

Yield: 4 side dish servings for giants; I say it would serve 12

 
Forgot an old favorite- Sausage-Lentil Soup

SAUSAGE-LENTIL SOUP
Hearty winter fare.
1 onion, chopped
2 T butter
6 cups chicken broth
2 cups water
1 lb dry lentils, rinsed and picked over
1 lb polish sausage, cut in small chunks
1 tsp salt
6 cups fresh spinach (or one package frozen, thawed and drained)
1 T lemon juice
1 tsp pepper
Sauté onion in butter until brown. Add broth, water, lentils, sausage and salt, and bring to a boil. Skim fat, cover and simmer for 40 minutes or until lentils are tender. Stir in spinach, cover and cook until wilted. Add lemon juice and pepper; correct seasoning.

 
Calico Baked Beans(Crockpot or oven)

Calico Beans

8 slices bacon(more or less)
1 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 tsp dry mustard
2 cans pork and beans
1 can lima beans or butter beans,drained
1 can kidney beans, drained
1 can black beans, drained
1/2 cup ketchup
1 tsp. salt
1 tbsp. vinegar
Preparation:
Brown bacon, ground beef, and chopped onions. Combine drained ground beef mixture in slow cooker with remaining ingredients; cover and cook on LOW for 3 to 6 hours. or bake in oven in covered casserole dish for 1 1/2 hours at 325. uncover and bake another 20 minutes.

chopped green pepper is a nice addition and garbanzos also. some hot red pepper flakes can add a nice zip.

adapted from an Allrecipes recipe.

 
One thing I like to do with chili is to have some chuck roast ground by the butcher...

...on the "coarse" blade of his meat grinder. The butchers call it "chili grind". Either that, or I chope the chuck in my food processor until it's coarse ground.

I like the meat a bit chunkier, and sometimes regular store grind breaks down too much.

Michael

 
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